One-Pot Thai Curry

This is the second part of easy one-pot recipes using a can of coconut milk I found in my pantry.  My boyfriend and I took a cooking class recently on Northern Thai cooking. In the class we made a colorful (but spicy!) papaya and peanut salad, a curry soup and coconut mango rice for desert. It was such a fun experience and definitely inspired this recipe.

In the class we made our own curry paste from scratch, using an assortment of spices, like puya chilies, lemon grass, cardamom  and lime. This paste also included some things that I have never heard of or tried before like galangal which looks like a giant hand of ginger.

For this recipe I thought it would be easier and definitely less expensive to purchase pre-made red curry paste. With pre-made curry pastes, you have to check for fish or shrimp ingredients on the label. This one I picked up is both gluten free and vegan.

I am all about the ‘fix it and forget it’ type recipes I made this one in my rice cooker and on the stove. Both one pot, one just a bit easier than the other (especially if you have access to a rice cooker but not a stove!). This is also perfect for tossing in whatever frozen vegetables you have on hand. Perfectly customizable. I also oven-fried some tofu to top my curry I’ll post that recipe soon!

Prep Time: 5 minutes

Cook time: 30 minutes

Total time: 35 minutes

 

Ingredients:

1.5 cups of rice

1 15 oz can of coconut milk

Your favorite frozen and/or fresh vegetables to taste

2 tablespoons of Thai Red Curry Paste

1 tablespoon garlic powder

1 Tablespoons onion powder

Salt and pepper to taste

Rice Cooker:

1. Toss rice, the appropriate proportion of water, can of coconut milk, curry paste and any raw not-frozen vegetables to the rice cooker stir and set for white rice.

2. When there is about 10-12 minutes left on the rice cooker add in your frozen vegetables.

3. Serve with any additional toppings (tofu!)

Stove Top:

1.Toss rice, 3 cups of water, one can of coconut milk, curry paste and any raw not-frozen vegetables to a pot. Bring to a boil.

2. Once it is boiling, cover it and turn down to a simmer. Simmer for 20 or so minutes until rice is tender

3. Add in frozen vegetables, cover and let cook until frozen vegetables are cooked through.

4. Serve with any additional toppings (tofu!)

 

Let me know what you think and if you try this out!

 

Edit: This is similar to a recipe by Sarah’s Vegan Kitchen! Check out her video here.